Choosing your supplier of baking ingredients

Choosing a reliable partner to help you produce the best baked goods for the South African market is crucial. Ingreto explains what to consider when choosing your supplier of baking ingredients.

The food industry has a long history of responding to the changing needs and expectations of consumers. The challenges, however, are the complex paradoxes surrounding product expectations. Consumers demand quality, but at their perception of a reasonable price; they want to indulge yet expect simultaneous nutrition; they have hope of a conventional product but believe it must be achieved with a longer shelf-life.

The genesis of all food is in its ingredients, Ingreto explains what to consider when choosing your supplier of baking ingredients.;

Baked goods become more intricate

As with other food products, baked goods have also become more intricate over the years. With the high demand for common food products, such as breads, cakes, sauces, margarines and sweets, innovative emulsifiers and baking enhancing products have sprouted up and are abundantly available on the market.

However, the genesis of all food is in its ingredients. To produce optimal quality and freshness at a competitive price, these additives must be carefully formulated, requiring consistency, stability, structure and texture. Which is why choosing a reliable supplier is imperative. Quality begins from the ground up.

To produce optimal quality and freshness at a competitive price, bakery ingredient must be carefully formulated, requiring consistency, stability, structure and texture.

The company offers a wide range of products and raw materials that are required for baking, and it also offers specialist custom blending.

New dynamic to food emulsifying in South Africa

Ingreto (Pty) Ltd is a leading ingredient solutions supplier in South Africa. The company offers a wide range of products and raw materials that are required for baking, and it also offers specialist custom blending.

With their sole distribution rights with Lasenor, an international specialist in the production, development and application of emulsifiers, Ingreto has brought a whole new dynamic to food emulsifying in South Africa. “Adding more complex products, such as innovative emulsifiers, will improve the yield, crumb, texture and colour of products, especially in cakes,” explains Sonia Kittle, director at Ingreto.

Based in Gauteng, Ingreto offers the Lasenor BK101 emulsifier as well as other products such as Lecithin, whipping agents and PGPR, to name a few. The general commodities they supply include sugar, flour, starches, thickeners, and baking powder, to mention a few. “Our clients benefit from products that are competitively priced and approved by multi-national companies,” concludes Kittle.

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